500g loquat

condiment

crystal sugar

30 grams

lemon juice

10g

agar

1 tablet

Practice of homemade loquat sauce

1. Wash loquat, peel and remove the core, soak in cold water to prevent the pulp from discoloring after peeling, cut loquat into cubes, add crystal sugar into the loquat cubes, stir and let stand for about one hour.

2. When cooking, stir it from time to time to avoid burning the pot.

3. When it thickens, squeeze half a lemon juice or directly use concentrated lemon juice, throw a small piece of agar soaked in cold water and continue to cook for a few minutes until it feels thick enough.

4. After natural cooling, it can be canned and put into refrigerator for cold storage.

Cooking tips

1, loquat pulp will not rot after boiling, so the size of diced loquat should be moderate. It is not recommended to stir it with a blender, which will make you feel less physically strong.

2, loquat will produce a lot of juice stains after adding rock sugar, so don't add water when cooking;

3. The function of lemon juice is to adjust the sweetness and consistency of jam, and at the same time, it can make the color of jam brighter and prolong the shelf life;

It doesn't matter whether agar is added or not. Just because there is agar at home, you should add a little, so that the jam will be more sticky after cooling.